Whey Powder: What Is the Shelf Life?

Whey powder, or dried whey, is used in many processed foods, including baked goods, egg substitute, yogurt, dips and spreads. It improves the nutritional value of the products and increases stability and baking quality. Health foods such as high-protein shakes and power bars often contain significant amounts of whey powder. Whey powder is a source of protein and is low in carbohydrates. The shelf life of whey powder is affected by agglomeration and lecithin.

Definiton
- Whey is the liquid that separates from the curds during the cheese-making process.
  
  Two primary kinds of whey are acid and sweet. Acid whey occurs when cheese is acidified with a mineral acid or lactic acid. Sweet whey results from a starter culture acidification of cheese.
Shelf Life
- Whey powder can be kept on the shelf without spoiling for 12 to 15 months if it has not been agglomerated. Agglomerated whey powder remains good for eight to 10 months.
Agglomeration
- Whey is made into a powder by spray creating small droplets that form small round hollow particles. When reconstituted with liquids, these particles form lumps and prevent the whey powder from dissolving completely, necessitating vigorous mixing.
  
  Agglomeration is the process whereby the whey particles are made more porous and less dense. This increases the solubility and decreases mixing time when whey powder is combined with liquids.
Lecithin
- After the whey powder is agglomerated, a binder such as water, whey solution or lecithin is applied to make the particle coatings sticky. The application of lecithin makes the whey powder easier and faster to dissolve in liquids. This process is known as lecithin agglomeration.

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Whey Powder: What Is the Shelf Life?

Definiton

Shelf Life

Agglomeration

Lecithin